Slow Cooker Corned Beef and Cabbage is a classic one-pot meal that’s hearty, savory, and incredibly easy to make. I love how the slow cooker does all the work—transforming a tough cut of meat into something juicy and tender, with perfectly cooked vegetables that soak up all the delicious flavors. It’s a warm, comforting dish that never disappoints.
Why You’ll Love This Recipe
I love how hands-off this recipe is. With just a little prep in the morning, I can enjoy a delicious, complete dinner by the evening. The corned beef turns out unbelievably tender, the cabbage is soft and flavorful, and the potatoes and carrots add that perfect rustic touch. It’s a satisfying dish that feels special enough for holidays like St. Patrick’s Day, but simple enough for any weeknight dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large carrots, peeled and cut into 2-inch pieces
1 ½ pounds baby potatoes or red potatoes, halved
1 large yellow onion, cut into wedges
4 cups low-sodium beef broth (or water)
3 cloves garlic, minced
1 tablespoon whole grain mustard (optional)
1 bay leaf
Directions
I place the corned beef brisket in the bottom of the slow cooker, fat side up, and sprinkle the seasoning packet over the top.
I add the garlic, onion, carrots, and potatoes around the meat.
I pour the beef broth (or water) over everything until the meat is mostly submerged.
I tuck in the bay leaf and spoon mustard over the brisket, if using.
I cover and cook on low for 8–9 hours or high for 5–6 hours, until the meat is tender.
I add the cabbage wedges during the last 2 hours of cooking so they become tender but not mushy.
Once done, I slice the corned beef against the grain and serve with the vegetables and some of the cooking liquid.
Servings and timing
This recipe makes about 6 servings. Cooking time is approximately 8–9 hours on low or 5–6 hours on high. Prep time takes about 15 minutes, making it a low-effort, slow-cooked meal that’s worth the wait.
Variations
I sometimes add parsnips or turnips along with the carrots for a sweeter, earthier flavor.
If I want a spicier version, I add crushed red pepper flakes or a few peppercorns to the broth.
I occasionally finish the cabbage under the broiler for a few minutes to get crispy, browned edges.
If I prefer a leaner option, I trim excess fat from the brisket before slow cooking.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat them in the microwave or on the stove over low heat with a splash of broth to keep everything moist. This dish also freezes well—I slice the meat and pack it with veggies in freezer-safe containers for up to 2 months.
FAQs
How do I know when the corned beef is done?
I check for tenderness with a fork—the meat should be very easy to pierce and start to fall apart. Internal temperature should be around 190°F for perfect texture.
Can I cook this on high instead of low?
Yes, I can cook it on high for 5–6 hours, but I prefer low for 8–9 hours for a more tender result.
Do I need to rinse the corned beef before cooking?
It’s optional, but I usually rinse it briefly to remove excess brine and reduce saltiness.
Can I make this without a seasoning packet?
Absolutely. If it’s missing, I use a mix of mustard seeds, peppercorns, coriander, and a bay leaf for similar flavor.
What’s the best way to slice corned beef?
I always slice against the grain. This shortens the muscle fibers and makes each bite more tender.
Conclusion
Slow Cooker Corned Beef and Cabbage is one of those recipes I keep coming back to. It’s easy, comforting, and loaded with flavor—and I love that it doesn’t require much hands-on time. Whether I’m making it for a special occasion or just want something hearty and homey, this dish never fails to satisfy.
Slow Cooker Corned Beef and Cabbage is a hearty, comforting one-pot meal where tender corned beef is slow-cooked with potatoes, carrots, onions, and cabbage for an easy and flavorful dinner.
